Pea and Potato Puree
This is made with peas and potatoes mainly but we added also leek to spike the taste. All in all, only 40 minutes separate you from a velvety scrumptious experience.
Pea and Potato Puree Read More »
This is made with peas and potatoes mainly but we added also leek to spike the taste. All in all, only 40 minutes separate you from a velvety scrumptious experience.
Pea and Potato Puree Read More »
This no brainer mildly sweet puree can be your next vegan main course, or your next side-dish if you so desire. You can let your creativity run wild when serving it, or you can choose to be a minimalist. We tried both and both work.
Butternut Squash and Carrot Puree Read More »
These smooth and extra-velvety purees have ‘for the kids’ written all over them. But there is no ‘only’ written there! So you should start eating them, too, if you’re not doing it already, that is. This time, we have mixed baked sweet potatoes, pear, and broccoli!
Broccoli and Sweet Potato Puree Read More »
This one looks very similar to one of those baby purees we feed our infants and toddlers with. So, no wonder if this is nourishing extra-smooth and velvety. Not to mention easy-to-prepare and, hmm, so tasty.
Apple and Mango Puree Read More »
You can pickle just about anything. This time we added a small watermelon into the pickle jar beside the green tomatoes. It’ll wait patiently for you 2 weeks in its sealed jar.
Pickled Green Tomatoes and Watermelon Read More »
“Incredibly velvety, so smooth, sweet, yet savory, mmm so scrumptious!” This is what will cross your mind while eating this fennel and sweet potato puree. The boundary between puree and creamy soup is blurry. In this case, it depends on how much stock you’re adding when you start the blender.
Fennel and Sweet Potato Puree Read More »
Can you smell the steamy dumpling soup, already? We went for the vegetarian version of it, so no chicken meat this time. We’ve just used an egg for the dumplings. Do you want some?
What if we brought together one cup of creamy mascarpone cheese with velvety juicy mango and crunchy pistachios? What if we’d sweeten everything with xylitol (for your teeth), flavor with rum, garnish with red currants, and serve in glasses? What do you think will happen then?
Mango and Pistachio Mousse Read More »
We’ve kept this tikka masala vegetarian and we weren’t sorry. This is exactly how one would expect such a dish to be: heavily spiced, hearty, and served over rice. It has a lot of ingredients, but hey, this is Indian cuisine, after all.
Butternut Squash Tikka Masala Read More »
Incredibly long name for a salad? Well, it’s an incredibly scrumptious salad! It’s not only about the successful blend of lamb’s lettuce (also known as ‘corn salad’), pear, red currants, and protein-rich Brie. It’s also about the vinaigrette based on orange and lemon juice.
Pear and Lamb’s Lettuce Salad With Brie and Citrus Vinaigrette Read More »
You can describe this pie as delicate. It is not your usual sweet rich pie but a mildly sweet and lemony variation of it. We’ve used both plain flour and oat flour for the crust but feel free and entirely replace one with the other. It’s your choice. However, don’t give up on cinnamon!
Butternut Squash Pie Read More »
‘Tutti Frutti, all over rootie!’ You’ll have to wait for up to 8 hours, for these fruity roll-ups to cook in the oven at a lower temperature. But it’ll be worth, you’ll see. ‘A-wop-bop-a-loo-lop/ a-lop-bam-boo!’
Apple and Strawberry Roll-Ups Read More »